EAST AFRICAN RICE & COCONUT BREAD/MKATE WA NAZI/MKATE WA PEMBE TATU

East African rice & coconut bread is a delicacy cooked by Swahilis along the East African coast but its origins lie in Lamu, Kenya. The bread is traditionally wrapped up in Banana leaves (which gives it its triangular shape like a samosa) before being cooked over a wire on hot charcoal. Also known as 'Mkate wa fushi' or as the Bajuni call it 'nkache wa pembe chachu' or 'nkache wa nazi'. Whatever the name, this gluten free bread is truly amazing! A hot favorite during the month of Ramadhan.​INGREDIENTS:

2 cups rice flour

2 cups water (lukewarm)

1½ - 2 cups fresh (finely) shredded coconut

1 red onion (finely sliced)

2 tsp sugar

½ tsp salt

½ tsp ground Cardamom

1 tsp instant yeast

1 tsp Andrews or Eno (or substitute with baking soda)

METHOD

PREPARATION

​METHOD 1: (THE TRADITIONAL METHOD)

Prepare the yeast. Put the yeast in a ¼ cup of lukewarm water, add the sugar and leave to rest for 15 minutes until the top is frothy.

Put the rice flour in a mixing bowl and mix with the yeast liquid. Pull the mixture together. Add more water just enough to create a dough. Knead the dough for about 5 minutes.

Then add the rest of the liquid and mix together evenly.

Add the rest of the ingredients (except the Eno/Andrews or baking powder) making sure the batter is mixed evenly. Cover and leave in a warm place to rise until double in size.

METHOD 2:

Add of the ingredients (except the Eno/Andrews or baking powder) in a mixing bowl and mix together evenly. Cover and leave in a warm place to rise until double in size.

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Meanwhile, wash the banana leaves and cut into 4 inch thickness.

Wash and soak some tooth picks or wooden skewers. These will used to tuck and hold the banana leaves intack while the bread is cooking.

When the mixture has doubled in size, just before cooking or baking, add the Eno/Andrews or baking powder and stir in well.

Prepare your barbecue/charcoal/jiko.

Take a banana leaf piece and shape into a cone shape (as shown in the photos). Use the tooth picks to hold them intack.

Fill the banana cone with the batter then cover enclosing it in the banana leaf to form the triangular shape. Put aside while you continue to shape the rest of the batter.

Once all the batter/bread has been shaped, put them on top of a wire/rack and start cooking over glowing amber until it is fully cooked. The bread is turned several times to ensure that it cooks evenly.

If you do not have banana leaves, bake in the oven like 'mkate wa mofa (another Lamu speciality bread).

Preheat your oven at 200C.

Lightly oil a baking sheet (or preferably, use a heavy cast iron pan) which should also be heated until it is hot.

Then scoop a small ball of the batter and 'slam' it flat onto the hot baking tray. It should go flat the size of a saucer and about 1 cm thick. If not, then you can lightly press it flat in the pan.

Cover with a foil and bake in the preheated oven for about 30 minutes or until it is firm when touched. Turn the bread over (you might need a blunt knife to dislodge it from the pan if it is stuck) then you can turn over and bake for another 10 minutes until the bread is fully cooked and firm.

Remove from the tray. ready to be served. ​(Best served with a coconut based meat curry).

More information & tips

1) You can substitute the fresh shredded coconut with desiccated coconut. Soak in hot water to rehydrate. (you will need 1 cup of desiccated coconut for this recipe).2) You can substitute the rice flour with corn flour.3) Even though the bread can be cooked without the banana leaves, The leaves not only gives the bread its famous triangular structure, but also lends it a fragrant aroma which is incomparable to anything! It is worth making this bread using the banana leaves to get the full flavor!4) The baking powder (traditionally used Eno or Andrews) is added just before the bread it cooked to give it a fizz which helps the bread become fluffy.